Vegetarian Nigerian Okro Soup
Experience the deliciously vibrant flavors of Nigeria with this Vegetarian Nigerian Okro Soup! This plant-based twist on the traditional recipe is a perfect balance of earthy textures and spicy notes. Featuring tender okra, nutrient-rich spinach, and a medley of fresh produce like tomatoes, red bell peppers, and fiery scotch bonnet peppers, this soup is both hearty and wholesome. Simmered to perfection with aromatic garlic, onions, and palm oil, then seasoned with a touch of ground crayfish and a flavorful bouillon cube, each spoonful is a celebration of Nigerian cuisine. Quick to prepare in under an hour, this comforting dish pairs beautifully with fufu, rice, or crusty bread for a complete meal. Perfect for vegetarians seeking authentic African flavors, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams Okra
- 200 grams Spinach
- 1 medium Red bell pepper
- 1 small Scotch bonnet pepper
- 2 medium Tomatoes
- 1 large Onion
- 2 large Garlic cloves
- 3 tablespoons Palm oil
- 1 liter Vegetable broth
- 1 tablespoon Ground crayfish
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 unit Bouillon cube
Instructions
Wash the okra thoroughly under running water. Trim the tops and tips, and slice them into small rounds. Set aside.
Rinse the spinach leaves and chop them roughly. Set aside.
Chop the red bell pepper and onions into small cubes. Dice the tomatoes. Set aside.
Mince the garlic and finely chop the scotch bonnet pepper. Use gloves if necessary to avoid irritation from the pepper.
Heat the palm oil in a large pot over medium heat. Once hot, add the chopped onions and sauté for about 2 minutes until translucent.
Add the minced garlic and chopped scotch bonnet pepper to the pot. Stir and cook for another minute.
Stir in the diced tomatoes and red bell pepper. Cook for an additional 4-5 minutes until the tomatoes start breaking down.
Pour in the vegetable broth and bring to a gentle simmer.
Add the sliced okra to the pot and stir well. Allow to cook for about 10 minutes.
Season with ground crayfish, salt, black pepper, and the crumbled bouillon cube. Mix well and taste to adjust seasoning if necessary.
Finally, add the chopped spinach to the soup and stir to incorporate. Allow to cook for another few minutes until the spinach wilts.
Remove from heat and let the soup sit for a couple of minutes before serving.
Serve hot with your choice of accompaniment, such as fufu, rice, or bread.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 6079 mg | 264% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 44.3 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 926 mg | 71% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5812 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
